Mushroom moqueca

Name: Mushroom moqueca
Yield: Serves 4
Ingredients: 3 garlic cloves, finely chopped; 1 small red chilli, deseeded and finely chopped; 1 red pepper, cored, deseeded and thinly sliced; salt and pepper to season; 4 spring onions, green and white parts kept separate, chopped; 1 plantain or green banana, sliced into 1 cm (½ in) rounds; 300 ml unsweetened coconut cream; juice of 1 lime plus wedges to serve; a handful of coriander leaves, roughly chopped; 250 g chestnut mushrooms, sliced; 200 g oyster mushrooms, sliced; about 3 tbsp coconut oil; 1 heaped tsp smoked paprika; 4 plum tomatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

The traditional Brazilian moqueca stew is made with fish and is lovely. But when I made it with mushrooms instead, I thought it better. The strong flavours of the peppers, tomatoes, garlic and fried plantain rather overwhelm the seafood, but the mushrooms have the oomph to hold their own. It makes a good lunch dish, rather like a substantial soup. I like it with rice or mashed potatoes. But in Brazil it was served on its own and we ate it with a spoon.